Little Spice Asian Stew
Ready In: 6 hrs
Yields: 1 CrockPot
Ingredients
- 3⁄4 cup sweet chile sauce for chicken (I used the Mae Ploy brand)
- 2 (8 ounce) cans chicken broth
- 1⁄4 cup lawry's sesame & ginger marinade
- 2 large chicken breasts, thawed
- 1⁄4 teaspoon dried chipotle powder
- 1 tablespoon creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon fresh minced garlic
- 1 (8 ounce) can baby corn (drained)
- 1 (4 ounce) can water chestnuts (drained)
- 1 (8 ounce) can diced tomatoes (drained)
- 1 (4 ounce) can shiitake mushrooms (drained)
- 1 boil in bag 10 min brown rice
Directions
- Dump Chile Sauce, Broth, Marinade and seasonings into the crock pot and stir til blended -- add the rest of the ingredients except the rice into a crock pot and cook on high for apx 5 hours or untill chicken is done. Once the chicken is cooked take only the chicken out and shred the chicken with a fork. Throw it back into the pot and then add the rice on top. Make sure the rice under liquid and let cook for another hour.
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